Ww Rosemary Grilled Pork Chops Potato Zucchini Recipes

GRILLED ROSEMARY PORK CHOPS

Steps:

• Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
• Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GRILLED ROSEMARY PORK CHOPS WITH ESCAROLE

Steps:

• Preheat a grill to medium high. Combine the beans, celery, red onion, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; set aside.
• Drizzle the cut sides of the escarole with 1 tablespoon olive oil and season with salt and pepper. Season both sides of the pork chops with salt, pepper and the chopped rosemary.
• Lightly oil the grill grates. Arrange the escarole and pork on the grill. Grill the escarole until charred in spots and wilted, 1 to 2 minutes per side. Grill the pork until well marked and just cooked through, 4 to 5 minutes per side. Transfer to a baking sheet.
• Divide the pork and escarole among plates and drizzle with any juices from the baking sheet. Toss the bean mixture with the remaining 2 tablespoons olive oil, season with salt and pepper and spoon over the escarole.

W.W. ROSEMARY GRILLED PORK CHOPS POTATO & ZUCCHINI

Steps:

• 1. Combine the lemon zest, rosemary, garlic, and oil in a small bowl. Sprinkle the pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Rub half of the rosemary mixture over the pork. Put the pork on a plate, then cover and refrigerate at least 1 hour or up to several hours.
• 2. Spray the grill rack with nonstick spray; prepare the grill.
• 3. Toss the potatoes with the remaining rosemary mixture,1/4 teaspoon of remaining salt, and 1/8 teaspoon of remaining pepper in a medium bowl. Lightly spray the potatoes with nonstick spray, then place on the grill, cut-side down. Grill the potatoes 5 inches from the heat, turning once, until tender, 45 minutes. Transfer the potatoes to a bowl; cover with foil to keep warm.
• 4. Sprinkle the zucchini with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; lightly spray the zucchini with nonstick spray. Put the pork and zucchini on the grill. Grill the pork until an instant-read thermometer inserted in the center of the pork chops registers 160°F for medium, about 4 minutes on each side. Grill the zucchini until tender, about 4 minutes on each side. Put the pork and zucchini on a platter. Drizzle the lemon juice over the zucchini. Serve with the potatoes. Yields 1 pork chop with 1?4 of zucchini and potatoes per serving.
• 5. Weight Watchers value = 7 points (1 pork chop and veggies)

ROSEMARY PORK CHOPS

Steps:

• 1. Combine 1/2 cup of the olive oil, the vinegar, rosemary sprigs, garlic, and brown sugar in a large zip-top bag. Add the pork chops to the marinade and seal. Massage the chops in the bag to coat them well. Refrigerate for at least 2 hours to marinate.
• 2. Remove the pork chops from the marinade and pat them dry. (Discard the marinade.) Let the pork chops come to room temperature for 15 minutes. Season with salt and pepper on both sides, then dredge them in flour.
• 3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the pork and pan fry until they're cooked through, 4 to 6 minutes per side. Sprinkle the remaining rosemary on top of the chops at the very end for more flavor.

SMOKY GRILLED PORK CHOPS AND ZUCCHINI NOODLES

Steps:

• To a large skillet, add the cracked coriander seeds, chipotle powder, cumin powder, smoked paprika and mustard powder. Toast over low heat, stirring frequently, until fragrant and just toasted, about 3 minutes. Allow to cool to room temperature, then mix with the salt.
• Heat up your grill with lump charcoal, making a hot and a slow zone. Dry the pork chops with paper towels. Evenly sprinkle the pork chops on both sides with the spice mixture.
• Drizzle the seasoned pork chops with olive oil, and then place them on the hot side of the grill. Cook for about 8 minutes per side to develop a nice crust, then move to the slow zone of the grill and put the lid down. Continue to cook until the pork chops reach 140 degrees F. Remove to a platter or cutting board. Let the chops rest for 5 to 10 minutes.
• Meanwhile, cut the zucchini into noodles with a spiral vegetable slicer on the medium setting. Alternatively, use a Japanese mandoline or a sharp chef's knife to cut the zucchini into thin planks, then into strips lengthwise.
• Toss the zucchini noodles, corn and cherry tomatoes in a large bowl with the lime juice, garlic and a drizzle of olive oil. Season with salt and pepper. Toss gently to combine, then stir in the dill and feta. Pour into a large serving bowl and serve alongside the pork chops.

GRILLED ROSEMARY GARLIC PORK CHOPS

Steps:

• Combine all ingredients for marinade in a shallow pan.
• Add chops and toss well with mixture to coat evenly.
• Let marinate refrigerated for 4 hours, then return to room temperature before grilling.
• Grill over medium high heat for about 20 minutes.

GRILLED ROSEMARY PORK CHOPS

Steps:

• Mix oil, vinegar, garlic, rosemary, salt, & pepper, and brush on chops. Refrigerate at least 30 minutes or as long as overnight.
• Preheat grill (I just use my little on-the-counter fake George Foreman grill).
• Grill 5-8 minutes on each side, depending on thickness. Let rest 1-2 minutes before serving.

SKILLET PORK CHOPS WITH ZUCCHINI

Steps:

• In a shallow dish, combine the flour, 2 tablespoons cheese, salt, dill and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess., In a large skillet, brown chops on both sides in oil. Top with onions; add water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Place zucchini over the onions. Sprinkle remaining cheese over zucchini. Sprinkle with paprika. Cover and simmer for 10-15 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes.